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Sous Vide Green Curry Chicken Recipe

Curries always seemed like exotic and complicated dishes until I started cooking them. While some curries can be very involved, especially if you make your own curry pastes, there are many fast and easy ways to make curry at home. Many excellent bottled curry pastes can be found at most supermarkets and using sous vide to cook the meat removes another step from the process.

For this dish you first cut up the chicken breasts, season them, and cook them sous vide for a few hours until they are done. While they are cooking you make the curry sauce separately and then combine the two before serving.

This sous vide green chicken curry has a nice balance of heat and sweetness. You can add more or less curry paste to adjust the heat or add some cayenne or Bird's Eye pepper to spice it up. I normally serve this with a pile of white rice on the side to absorb a lot of the sauce and some na'an if I have it.

Tweaking the Sous Vide Curry Chicken

One of the nice things about this easy to make curry is that you can easily tweak the recipe to make many different variations. You can substitute the green curry paste for red curry paste, Panang curry paste, or even make your own. Sous vide chicken curry is very versatile!

You can also use whatever vegetables you have around. This sous vide chicken curry is also great with pea pods, green beans, bamboo shoots, and bell peppers. And stew beef, cut up pork chops, or even shrimp make great meats to add to the sous vide curry.

Once you know the basics of making a curry it is very easy to tweak it anyway you like. Just have fun with it and taste as you go!

This recipe was adapted from our book Beginning Sous Vide which you can get at or as a pdf download. We also have a free Beginning Sous Vide Guide available if you are just getting started with sous vide.

Did you know we also have an iPhone and Android app? It has over 400 time and temperature combinations for 175 cuts of meat, fish and vegetables. You can find it at the iTunes or Android stores, or you can search for "Sous Vide" and look for our easy to find icon!

Sous Vide Green Chicken Curry

Time: 1 to 4 Hours (why the range?)
Temperature: 140°F / 60°C
Serves: 4

Sous Vide Chicken Curry Ingredients

For the Chicken
1 pound chicken breasts, cut into bite-sized chunks
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper

For the Curry
1 tablespoon oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
3 carrots, peeled and cut into ½" slices
2 tablespoons green curry paste
1? cups coconut milk
? cup water
1 small head of broccoli, cut into florets
1 container baby bella or button mushrooms, quartered
1 small can of baby corn
1 tablespoon fish sauce
1 ? tablespoons lime juice
1 tablespoon honey
? cup cilantro leaves

Sous Vide Chicken Curry Directions

Pre Sous Vide Bath

Preheat the water bath to 148°F / 64.4°C.

Sprinkle the chicken breasts with the garlic powder, onion powder, and salt and pepper. Place in the sous vide pouches and seal. Put in the water bath and cook for 1 to 4 hours.

Finishing the Sous Vide Chicken Curry

About 15 to 20 minutes before the sous vide chicken is done make the curry.

Heat a pan over medium heat. Add the onion, garlic, and carrots and stir fry for about 5 minutes. Add the ground cumin and curry paste and stir constantly for about 1 minute. Add the coconut milk and water and bring to a boil. Add the broccoli and mushrooms then turn down the heat and simmer for 10 minutes. If the sauce becomes too thick you can add more water or some chicken stock.

Take the sous vide chicken breasts out of the pouches and add to the curry. Just before serving stir in the baby corn, fish sauce, lime juice, and honey.

The sous vide chicken curry is great when served on top of white or fried rice and garnished with cilantro leaves. I also love to serve it with crusty bread or na?an for soaking up the curry.

For more sous vide recipes and cooking tips please look at our book, Beginning Sous Vide which you can get at or as a pdf download.

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